Place the sifted flour in a mixing bowl with the eggs and salt dissolved in one or two tablespoons of water then begin to knead until obtaining a solid mass. Let it rest between 6 hours and 12 hours covered in the refrigerator.

Heat oil in a pan ad the beef and cook until browned then remove the beef into a mixing bowl.

Deglaze the pan with wine then remove from the heat and let cool down and set aside to use in the sauce.

In a bowl mix the remaining ingredients thoroughly until the mix turns into a consistency of thick paste that can be worked with a spoon.

Divide the dough into portions and roll the dough out flat.

Cut the dough into squares of about 2 inches on each side.

Scoop a small portion of filling in the center of each square and fold diagonally, into triangles and then join the ends around one finger of the hand and press the edges, don't let the paste dry out in this step.

Place the cappelletti on lightly floured trays and leave to rest in a dry, cool, and airy place for at least 2 to 3 hours before cooking.

Cook the cappelletti in plenty of salty water and drain them al dente.

In a large frying pan, melt the butter and sauté the finely chopped onion over low heat without coloring.

Increase temperature to high heat, add the fresh mushrooms, and when they are golden brown add the ham and let it caramelize for a few moments, deglaze with the white wine and reduce until almost dry.

Add the heavy cream and the meat deglazing sauce while reducing the heat until a good velvety and fluffy texture is obtained. Add the remaining spices and the grated cheese until fully melted.

In the same pan mix the Cappelletti with the sauce and sauté, sprinkle with finely chopped parsley and serve.